Chef Jeremy's Cranberry Turkey Salad

Cranberry Turkey Salad

4 Cups             Roasted Turkey, diced or shredded

½ Cup              Celery, diced

1/2 Cup           Green Onions, thinly sliced

1/3 Cup           Dried Cranberries

¼ Cup              Chopped Parsley

½ Cup              Mayo

¼ Cup              Cranberry Sauce

1 Tbsp             Dijon Mustard

1 ea                 Lemon, juiced

½ tsp               Salt

2 Slices            Bread of choice (or a single tortilla for a wrap)

1. This recipe works great for using Leftover Turkey! If you don’t have leftovers available, you can buy a boneless Turkey Loin or Turkey Breast and roast it in the oven. This is much simpler, quicker, and more cost effective than preparing a whole Turkey. If none of these work for you, this recipe also works great with Roasted Chicken!
2. Preheat oven to 400 degrees. Sear Turkey Loin or Breast for about 2 minutes each on all sides over medium-high heat in a saute pan. place uncooked Turkey loin or breast on a sheet pan, and roast for 25-35 minutes, or until fully cooked to 165 degrees internally. Allow to cool for 10-15 minutes before dicing or shredding.
3. Dice or shred about 4 cups of fully cooked Turkey and add to a mixing bowl. Add the Diced Celery, Sliced Onions, Cranberries, and Parsley and mix together.
4. In a separate bowl, combine Mayo, Cranberry Sauce, Dijon, Lemon Juice, and Salt and whisk together.
5. Add the sauce to the large bowl and stir to coat all the ingredients. Add a pinch of Salt and Pepper to taste, if preferred.
6. Divide salad into 3 servings and add to your favorite bread or tortilla for a delicious and filling sandwich or wrap! At only about 500 calories and nearly 60g of Protein, this is the perfect way to use some of those Thanksgiving Leftovers!